What is Fiesta Mart #71 (hot Deli)'s health inspection score?

Fiesta Mart #71 (hot Deli) has a SafeDine safety score of 38 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fiesta Mart #71 (hot Deli) last inspected?

Fiesta Mart #71 (hot Deli) was last inspected on May 31, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fiesta Mart #71 (hot Deli) have?

Fiesta Mart #71 (hot Deli) has 35 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fiesta Mart #71 (hot Deli) safe to eat at?

Fiesta Mart #71 (hot Deli) has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Fiesta Mart #71 (hot Deli) serve?

Fiesta Mart #71 (hot Deli) serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fiesta Mart #71 (hot Deli)

Name: Fiesta Mart #71 (hot Deli)
Address: 3434 W ILLINOIS AVE, Dallas, 75211
Rating: 38

3434 W ILLINOIS AVE, Dallas

Data may be outdated — inspected 5/31/2023

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0Poor

Deli•West Dallas

Ranked #307 of 356 in West DallasBetter than 36% of deli restaurants

Stable

4 inspections

Last: May 31, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

3434 W ILLINOIS AVE, Dallas, TX 75211

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Violation Timeline

Jun 2020

1 inspections

1 intermediate

7 basic

Jun

Jul 2021

1 inspections

2 intermediate

6 basic

Jul 2022

1 inspections

3 intermediate

7 basic

Jul

May 2023

1 inspections

3 intermediate

6 basic

Inspection History

4 records on file

4 Routine

May 23

Routine InspectionLatestScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
OBSERVED SAUSAGE, STORED IN PRODUCE COOLER, AT 53.9F, RAW BEEF IN TWO DOOR RIC AT 46.0F. PLACE ALL FOOD IN WORKING COLD HOLD EQUIPMENT.
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW CHICKEN STORED ABOVE AND NEXT TO RTE FOOD AND RAW STEAK. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
DAL-7*10 Clean Sight and Touch−5
GREEN RESIDUE OBSERVED IN FRUIT MIXER, CLEAN AND SANITIZE.

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
OBSERVED: GREASE ON VENT HOOD, DUST BUILD UP ON CEILING TILES, GRIME ON GASKETS OF RICS, DUST ON LIGHT FIXTURES, GRIME ON WINDOWS OF HOT FOOD DISPLAY CASE,
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
STORE SANITIZER CONTAINERS AWAY FROM FOOD AND UTENSILS.
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
OBSERVED FOIL USED AS LINER, USE MATERIAL THAT DOES NOT CHIP EASILY.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
PROVIDE COVER FOR ICE BUCKET.
DAL-9*39 Equipment in good repair and proper adjustment.−2
REPAIR EQUIPMENT THAT IS NOT MAINTAINING COLD HOLD TEMPERATURES

Base deductions−27 pts

Jul 22

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW FOOD STORED NEXT TO PRODUCE, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
DAL-6*02 Cold Hold (41øF/45øF or below)−5
OBSERVED CHOPPED NOPALES AT 49.8F, PLACE FOOD IN WORKING COLD HOLD EQUIPMENT. SALSA GIVEN TO CUSTOMERS OBSERVED OUT AT ROOM TEMPERATURE PLACE IN ICE.
DAL-8*07 Food safe, good condition, unadulterated, and honestly presented−5
OBSERVED ICE USED FOR DRINKS STORED IN CONTAINERS THAT ARE STORE INSIDE OF CHEST COOLER WITH NO PROPER PLUMBING, HAVE ICE STORED IN PROPER EQUIPMENT TO LET ICE MELTED WATER DRAIN.

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
OBSERVED GRIME BUILD UP ON ALL GASKETS OF COLD HOLD EQUIPMENT, OBSERVED GRIME BUILD UP ON SURFACE OF KNIFE RACK, GRIME BUILD UP ON WIRE STORAGE SHELVES,
DAL-2*43 Ventilation hood-prevent grease dripping−2
OBSERVED GREASE BUILD UP ON VENT HOOD, HAVE SERVICED OR CLEAN.
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FOOD DEBRIS AND POOLING OF WATER, REMOVE HARBORING CONDITION.
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
OBSERVED SANITIZER BUCKETS ON FOOD CONTACT SURFACE, PLACE BUCKETS ON BOTTOM SHELVES OF FOOD CONTACT TABLES,
DAL-7*39 Equipment in good repair and proper adjustment.−2
OBSERVED COLD HOLD EQUIPMENT BEHIND COFFEE STATION NOT ABLE TO MAINTAIN COLD HOLD TEMPERATURES, REPAIR.
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED PERSONAL DRINKS STORED ABOVE FOOD UTENSILS AND SINGLE SERVICE ITEMS. NO DRINKING IN KITCHEN.
DAL-10*29 Cold/hot hold unit thermometer easily viewable−2
DISPLAY FRUIT COLD HOLD EQUIPMENT OBSERVED WITH INCORRECT AMBIENT READING THERMOMETER. PROVIDE CORRECT THERMOMETER.

Base deductions−29 pts

Jul 21

Routine InspectionScore: 88

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
observed food grime build up on food contact surface. clean.
DAL-7*15 Bare hands contact with ready-to-eat foods−5
observed employee grabbing carrots used to juice with their bare hands. employee washed carrot and used gloves to restock.

Basic (6)

−12 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
build up of dust on intake vents. clean
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
grime on floors, dust on ceiling.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
observed clean utensils stored on soiled surfaces, clean.
DAL-5*36 Cloths in-use for wiping between uses stored−2
observed wet cloth stored on food contact surfaces, store in sanitizer bucket.
DAL-6*38 Thawing. under running water criteria - < 4 hours−2
observed frozen fish thawing under no running water. PIC corrected.
DAL-8*47 RFSM Certificate - Not Display−2
register and post food service manager certificate.

Base deductions−22 pts

Jun 20

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
raw bacon at 64.1F, sausage at 54.2F, sliced tomato at 64.2F, All TCS food in two prep coolers where destroyed.

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
dust on ceiling tile, dust on light shields. clean.
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
dust accumulation on multiple exhaust vents, clean.
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date mark for sliced ham located in reach in cooler.
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
missing thermometers in two prep reach in coolers, provide.
DAL-6*39 Equipment in good repair and proper adjustment.−2
two prep reach in cooler not able to maintain cold hold temperatures, repair.
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets stored on top of food contact surfaces next to utensils. store on bottom shelf.
DAL-8*31 Individual, disposable towels−2
missing disposable towels at hand sink station. provide.

Base deductions−19 pts

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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